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In the autumn of the 28th year of the apocalypse, Gu Xi and her companions finally eliminated the last Zombie Emperor in the world. That night, at the celebration banquet held at the base, Gu Xi took the fine wine handed to her by a companion, and then... she collapsed headfirst. When she woke up again, it was already the 58th year of the apocalypse. 30 years had passed, and the beautiful world that Gu Xi had once yearned for and for which she had fought tooth and nail did not appear. Although human society had restored order, a new food crisis arose—after plants and animals underwent a second mutation, a bizarre energy that the human body could not digest, absorb, or excrete through metabolism suddenly appeared within them. And she, Gu Xiaoxi, also had a brand-new identity—a refugee girl picked up from the ruins by a group of pioneers. The newly-minted undocumented girl, Gu Xiaoxi: No more fighting and killing, no more shouldering the future of all humanity; just needing to cultivate one hundred acres of wasteland to achieve the simple dream of eating well, drinking well, and getting a peaceful night's sleep is pretty good. Later, she discovered that her former companions had all become powerful figures, while she, the former apocalyptic hero, had become a person who was never recorded in history. Gu Xiaoxi: ?
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Spring vegetables, seasonal vegetables
1 answer
2026-07-23 19:06
There were many kinds of vegetables in season in spring. In the north, spring vegetables mainly referred to lettuce. Its stem was edible, and it tasted crisp and nutritious. The common method was to stir-fry shredded pork with lettuce. Chives were also a common seasonal vegetable in spring. It was cold in winter and rarely needed to be sprayed with pesticide. It was delicious and nutritious. Common ways to eat it were to stir-fry chives with eggs, stir-fry bean sprouts with chives, and so on. Chrysanthemum had a special fragrance and was rich in nutritional fiber; Chinese toon was called a vegetable on the tree. It was rich in nutrients and had high medicinal value. For example, Chinese toon scrambled eggs were very delicious; celery had medicinal effects and was rich in nutritional fiber. In addition, shepherd's purse could be used to make bamboo shoots and shepherd's purse salad; spinach could be used to make spinach egg rolls; garlic moss was not only relatively cheap in spring, but also delicious. The common way to eat it was to stir-fry garlic moss with meat. In the south, wild vegetables that were commonly seen in spring could be called spring vegetables. In the Lingnan area, wild amaranth such as "spring wormwood" was called spring vegetables. Cabbage moss was a green vegetable that could be eaten more in spring. Its stem was large, its stem was white, the distance between the leaves was large, and it was fresh, tender, and sweet. It was cultivated in many places. In addition, the fungus was also a common ingredient in spring. It could be blanched before being mixed with cold or stir-fried. "The Crane Drinks the Spring Breeze" is equally exciting. Everyone is welcome to click and read it!
Picking vegetables, picking vegetables
1 answer
2025-01-08 11:55
Picking vegetables and choosing vegetables were two different ways of handling vegetables. Picking vegetables referred to picking the leaves or sprouts of vegetables to get clean vegetables. This method was suitable for situations where the leaves or sprouts of vegetables were dense, such as picking beans and broccoli. Picking vegetables usually required one to pick the leaves or sprouts of the vegetables one by one. Choosing vegetables referred to removing the roots or skin of the vegetables to obtain clean vegetables. Choosing vegetables usually required tools such as a knife or peeler to cut off the roots or skin of the vegetables. This method was suitable for situations where the roots or skin of vegetables were hard or difficult to remove, such as choosing carrots, potatoes, and so on. Picking vegetables and choosing vegetables had different applications. Picking vegetables was generally suitable for vegetables that needed to remove leaves or buds, such as beans and broccoli, while choosing vegetables was suitable for vegetables that needed to remove roots or skins, such as carrots and potatoes.
The difference between vegetables and vegetables
1 answer
2025-01-08 11:18
The two words referred to the action of using chopsticks to pick up vegetables, but in different regions, the pronunciation and writing were different. The following conclusions: According to document 1 and document 2, Shanghainese and Suzhou people called the dish " Wei Cai ", while Shanxi people called it " Wei Cai ". This showed that the word "Nymphoides" had different names in different regions. As mentioned in document 3, Zhuanghe dialect called the dish "", which was one of the orthodox sources of Zhuanghe dialect. There were similar pronunciations in the Jiaodong region, but the word "Nassau" did not seem to be used in the Laizhou region. According to document 4 and document 6, the Chinese word for Chinese cabbage was jiāncāi, which meant to use chopsticks to pick up vegetables. To sum up, the difference between the two was the difference in regional dialect, but they both referred to the action of using chopsticks to pick up food.
Picking vegetables or picking vegetables
1 answer
2025-01-07 04:27
Picking up vegetables and picking up vegetables had some differences in meaning and usage. Picking vegetables was usually used to select the bad parts of the vegetables and remove them. Picking up vegetables was to remove the inedible parts of the vegetables, leaving only the edible parts. In addition, picking vegetables was usually used when there were no vegetables, and picking vegetables could be used to pick up lost items. Therefore, based on these differences, you can choose to pick vegetables or pick vegetables according to the specific situation.
Wild vegetables and bitter vegetables
1 answer
2025-01-05 10:41
Sowthistle was a wild vegetable that could be eaten in many ways. It could be mixed in cold sauce. After washing the bitter vegetables, it was chopped up and mixed evenly with seasoning. He could also fry eggs. After cutting the bitter vegetables, he would fry them with the eggs until they were golden yellow. In addition, bitter vegetables could also be eaten with sweet bean sauce. Sowthistle had the effect of clearing heat and detoxification, reducing swelling and dispersing masses. It had a certain nutritional effect on some patients with inflammation. In addition, Sowthistle was also rich in nutrients, such as vitamins and minerals, which were beneficial to human health.
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